I would go in the house. I leave mine out in a spot that gets no sunlight in a big collander.
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For German Pilsner, I usually shoot for 1.008-1.010 -- pretty much bone dry. For Helles, it's more like 1.010-1.012. For Oktoberfest, 1.012-1.014.
Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).
Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.
2) for this beer, and also for my Maibocks and O-fests, I've been doing a rest around 130-133F, then infuse up to my sach rest (anywhere from 149 to 155 depending on the beer), then hitting it with a thinnish mash-out decoction. You think a Hochkurz double decoction will vastly improve on this? I've done Hochkurz on my last 2 Bo Pils and loved them, but it does take an extra hour or so....
Lagering on the primary yeast gives good results too. This is something that I just started doing. I made a Vienna lager with WLP830 some time ago, lagered it for about six weeks on the primary yeast and it was crystal clear going into the keg. The flavor is super clean as well.
I would think that process would be bottom of the list, but I'm still finding that for myself.I just didn't perceive enough of a benefit to justify doing them regularly.
Ron Price brewed a German pils that was one of the best lagers I've had, including commerical examples (freshness helps). Maybe we can coerce him into posting that recipe when he gets back from the NHC. The German restaurant down the road from my house has Bitburger pils on tap and it is a world of difference from what I've had in bottles.